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Savory Meat Loaf
SUBMITTED BY:
Edie DeSpain
"Everyone loves this tender meat loaf, which is seasoned with a hint sage. It's good for family get-togethers, picnics and Super Bowls parties. You're sure to get rave reviews whenever you serve it. --Edie DeSpain of Logan, Utah"
RECIPE RATING:
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(12)
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PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
1 egg
1 cup fat-free milk
3/4 cup quick-cooking oats
2 slices bread, crumbled
1/2 cup finely chopped onion
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
3/4 cup ketchup
1/2 cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
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DIRECTIONS
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in a 11-in. x 7-in. x 2-in. baking dish. In a bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325 degrees F for 1 to 1-1/4 hours or until meat is no longer pink and a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
FOOTNOTE
Nutritional Analysis: One serving (1 slice) equals 267 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 910 mg sodium, 26 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
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REVIEWS
Reviewed on Jan. 23, 2007 by
LESLIE30
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LESLIE30
Jan. 23, 2007
i made this very tasty recipe & served it with the "cafeteria macaroni & cheese" (also on this website) as comfort food on a cold winter's day. no real changes were made aside from my using 2% milk & double saucing the meatloaf by saving about 1/4 of the glaze to pour over top half way through baking. a minute or two under the broiler guarantees the sauce is cooked through & it adds a nice toasty color. great as a leftover for cold meatloaf sandwiches too. many thanks edie!
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2 users found this review helpful
i made this very tasty recipe & served it with the "cafeteria macaroni & cheese" (also on this...
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Reviewed on Nov. 9, 2007 by
Diana S.
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Diana S.
Nov. 9, 2007
Very good meatloaf... if you like a tangy sauce on your meatloaf this is definitely the recipe for you. Next time I think I'll cut the vinegar back to 1T. and probably add 1T. of horseradish. Also, I'd like to try it w/ ground turkey instead of hamburger next time around. I'm sure this will be a great meatloaf for sandwiches!
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1 user found this review helpful
Very good meatloaf... if you like a tangy sauce on your meatloaf this is definitely the recipe...
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Reviewed on Jul. 7, 2007 by MYMOMSTHEBESTCOOK
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MYMOMSTHEBESTCOOK
Jul. 7, 2007
Loved this recipe! I did throw some more stuff in just like my Mom does. I added 1 can of chopped green chile, 1/3 cup salsa. I used 1 whole medium sized sweet onion and a dash of worcheshire. Boyfriend loved it so much I packed him a meatloaf sandwich for lunch today topped with a pickle and pepper jack cheese. Thanks for the great recipe.
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1 user found this review helpful
Loved this recipe! I did throw some more stuff in just like my Mom does. I added 1 can of...
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Reviewed on Mar. 5, 2007 by
HSILCOX
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HSILCOX
Mar. 5, 2007
Excellent! I was a little concerned by the amount of bread/filler called for, but the final result allayed those concerns. Might have been helped by the fact that I held the assembled loaf in the fridge for two days before cooking. Nice, subtle sage presence. The tomato topping was a welcome chage from the usual. Wonder how a dash of horseradish, either in the topping or the meat mixture would work?!? Thanks!
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1 user found this review helpful
Excellent! I was a little concerned by the amount of bread/filler called for, but the final...
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Reviewed on Nov. 13, 2006 by redclagem
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redclagem
Nov. 13, 2006
I made this just as described but used deer hamburger instead. Delicious
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1 user found this review helpful
I made this just as described but used deer hamburger instead. Delicious
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Reviewed on Mar. 3, 2008 by
Maria
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Maria
Mar. 3, 2008
This meatloaf was ok. Flavorwise it tasted fine. When mixing the meat I was a little concerned it was too mushy. After baking it firmed up a bit but was still pretty soft, and it was a little hard to figure out if it was fully cooked without using a meat thermometer. Overall, a very decent meatloaf.
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0 users found this review helpful
This meatloaf was ok. Flavorwise it tasted fine. When mixing the meat I was a little concerned...
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Reviewed on Feb. 11, 2008 by Carrie S.
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Carrie S.
Feb. 11, 2008
Hubby thought that this was GREAT! The only thing he asked for next time was some sort of topping (tomato based or other) on top which is just the way that he always likes his meatloaf
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Hubby thought that this was GREAT! The only thing he asked for next time was some sort of...
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Reviewed on Sep. 27, 2007 by
Erika
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Erika
Sep. 27, 2007
first time i ever made a meatloaf on my own - and i was very proud! turned out fantastic. and i am not even a huge meatloaf fan- boyfreind hates meatloaf,and ate it with a smile. we both enjoyed the left overs the next day too! i would even go as far as saying it was the best meatloaf i have ever had. i have been handing out this recipie to almost everyone in the family now. they are all huge meatloaf lovers.
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first time i ever made a meatloaf on my own - and i was very proud! turned out fantastic. and...
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Reviewed on Jul. 9, 2007 by cheshire137
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cheshire137
Jul. 9, 2007
Turned out pretty soggy and flavorless.
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Turned out pretty soggy and flavorless.
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Reviewed on Jun. 13, 2007 by Karen
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Karen
Jun. 13, 2007
This was a nice family recipe and my husband liked it very much, but the kids did not (not unusual), they're too picky). I'm at 2500' elevation and the consistency was perfectly moist. I'm still on the hunt for the "BEST" meatloaf that my kids will actually eat.
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0 users found this review helpful
This was a nice family recipe and my husband liked it very much, but the kids did not (not...
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